Kadai Fire Bowls: Upcycling in Indian style

The British are generally considered to be nature-loving gardeners. They know how to cover entire hills with enviably weed-free lawns and compose their gardens with such picturesque style that fans of tailor-made greenery all over the world emulate them.

And all this in their changeable weather. When you can never be quite sure whether the evening will live up to what a lukewarm, dry breeze in the morning might promise. But the British are adaptable and don't like to be put off from celebrating outdoors. So they are interested in all things that make outdoor life a little more comfortable and easier. For example, with the Kadai Fire Bowls, which can be used to cook and grill outside and then used as a fire bowl to provide cozy warmth. Christo Mckinnon-Wood created the Kadeis in their current form and has them produced in India together with an impressive range of accessories for the various grill functions. We want to find out more about this and visit him in Leebotwood, England.

In the Indian-speaking world, Kadai is a traditional wok-like pan with two handles that can be found in every household and is used to prepare a type of curry. People have been cooking in them for centuries and they come in "normal" family sizes as well as "giant" ones. The large bowls were and are often used in India for weddings and other celebrations in order to feed as many guests as possible at the same time.

In Indian-speaking countries, Kadai is a traditional wok-like pan with two handles in which a type of curry is prepared.

Artisanal production of Kadais from old, recycled oil drums. Carried out by so-called “Kadai Makers”.

Production in India

Christo Mckinnon-Wood discovered this way of cooking many years ago on his motorcycle trips through India. During this time he was able to make some friends and was lucky enough to gain an insight into Indian culture. As an antiques dealer, he is interested in historical things as a profession and so he began to import individual antique kadais to England, in addition to old pieces of furniture. At first only for his own use. Not as fire bowls, but as unusual plant bowls or original seating. It was not until 2004, after another visit to India, that the kadai plant bowl was also turned into a fire bowl with a grill function, which attracted a lot of interest in cold and wet Britain. Demand became so great that Christo started a project in India: the artisanal production of kadais from old, recycled oil drums. Carried out by so-called "kadai makers" who have passed on the knowledge of traditional production within the family for generations. In this way, a piece of old craftsmanship is preserved. Over the years, Christo Mckinnon-Wood has become a relevant employer for these people and this gives us the opportunity to bring these interesting bowls into our gardens.

Recipe for coconut curry

While in India the fire traditionally provides the appropriate heat under a kadai and the food is prepared in the kadai, in England the fire is inside the bowl when grilling and cooking.

Ingredients for 4 persons):
• 2 chicken breasts, cut into bite-sized pieces
• 2 parsnips, peeled and diced
• 2 peppers, cut into strips
• 2 tbsp green curry paste
• 400 ml coconut milk
• 100 ml chicken broth
• 1 bunch of coriander, finely chopped
• 1 tbsp oil
• Salt
• Pepper

Preparation:

Heat a wok or cooking bowl over high heat. Add the oil together with the meat and fry, turning constantly. Then add the parsnips and pepper pieces and fry briefly.

Deglaze with the chicken stock and then stir in the coconut milk. Bring to the boil and season with the curry paste, salt and pepper. Continue to cook, stirring, until the vegetables are soft.

Add the coriander, mix well and serve.

Christo has developed various accessories to offer the widest possible range of cooking methods. These include solid grill racks, iron pans in different sizes, skewer holders and tripods to which the rack can be attached like a swivel grill or to which pots can be hung. www.kadai.co.uk